Chocolate: ½ cup dairy-free chocolate chips, melted
Beet Glaze: 3 tbsp beet juice + ⅓ cup icing sugar, whisked together
Instructions
Doughnuts
Preheat oven to 350F. Spray a doughnut pan with no-stick spray and set aside.
In a large mixing bowl, mix together the flour, cocoa, baking powder, baking soda and salt. In a small bowl, mix together the flaxseed, almond milk, coconut sugar, vinegar, olive oil and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. Fold in the grated beets.
Spoon the mixture into your doughnut pan and bake for about 8 minutes, or until a toothpick comes out clean. Cool completely.
Doughnut Topping
Spread the melted chocolate on the cooled doughnuts, then drizzle with the beet juice + icing sugar mixture.
Enjoy!
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/chocolate-beetroot-dougnuts/